Food Waste
Chen Taihong, Jie Mi | IXD - 230 | Erin Malone
40 percent of food in the United States goes uneaten.
By Karen Kaplan, Los Angeles Times, 2018.
Improper Planning Inappropriate Storage “Ugly� Food
Annual estimated cost of $218 billion. That is on average 400 pounds of food per person every year.
By JoAnne Berkenkamp, 2017
Primary Research
Daly City Farmers' Market
Alemany Farmer's Market SF-Marin Food Bank
Annie Green Almond/Plum
Mao Sheng Vegetable
Ravie Kiwi
Alex Strawberry
Lauren Carrot/Vegetable
Mark Seelig - Food Bank Public Relations Manager
Annie - Green Almond/Plum People are wired in us. people think the food have to be perfect. perfection. purity of food. brazil have more than 20 shapes of banana. each food has their own taste. I would love to try they all. but sometimes is hard for us. I feel bad for wasting food too. America are spoiled and they are scared to try new things.
Mao Sheng - Vegetable give to other vender. Most of extra food is feed to goat, chicken. Animals. Not much to waste because we are small farm. Eat, give to neighbor. Pull it to soil and make new plants.
Elizabeth - Orange American like things is a certain way. For the color, shape have to be perfect. The “defect” orange is may keep rubbing by other branch during growing. Branch get mix, it’s like scar as human. Inside is perfect fine, but nobody like how it is look like. Taste still good too. The imperfect fruit may go to grocery store, restaurant, juice bar. We do donate to homeless shelter. Food program named “food runner”. They get donate from us in the end of day and give to someone who really need it. Or with lower price. We pay for growing product. We can’t waste it. We are not like grocery store. They have ability to take what they lost. Our is doesn’t matter the food is ugly or not, they are all same price. These are all growing from trees.
Lauren - Carrot/Vegetable Looks dierent throughout year. Same price all year around. But people still buy them. $2 around per bunch. Around a pound. Sale whatever they grow. If past harvest time, they may going bad in the ďŹ eld. South of San Jose. Close to the coast. If not sell out, the foods go to market, There have few market in the town everyday. There is always have opportunity to sale it. Pretty much everytime will sell out.
Alex - Strawberry Lots of waste can be sustainable. Lots of food does not look aesthetic as an other. Even some strawberry has blemish, but they still taste good as others. They can be donated, recycle… For us if we don’t sell them all, we feed it to pig, horses, sheep or other animals. And animals will take poo, going to dirt. It is going to nature compost. It’s may take time, but it’s the best way instead of throw it away. We try to be very cautions for what we do. Jusco sell strawberry to Costco. But they may throw things away. We need to educated they how to to sustainable about foods. We already know how much we gonna sale. We will bring enough for the market. Today we borrow extra bc we will give it for free. Some of strawberry is already rotten/old. Need to sale/ give is away right now. I been come here for years. I know how much I will sale. I plant it every week. We have strawberry every week. 4-6 month to grow a strawberry. There is ten people in the farm. Each person take care of their part. Everything is well organized in the farm. We already know how to do everything. Make sure they have enough enough watering. One week to finish one portion, take other four months to grow. Use 8 months non-stop to plants. The main boss already knows everything, then he give us, supervisor to take care of each part. Food runners. They come every market to gather foods. Then they give it to homeless. “Would you guys want to donate something?”
Mark Seelig Public Relations Manager Donator: Farmer, grower, packer through Cali. Sometimes in other state, or Mexico. People give us tons of food every day. Financial donation. Some money from federal government. Majority: Community. Fundraiser. Corporation (Target, sale sports, Wells Fargo, Facebook). Donation. Prepare: We pay for the packing and transportation if they give us food. Get donated money/funds and buy food that we don’t get donated. Buy grain, meat, protein, eggs in bulk. Big space. Volunteer to help. Record: How many pound. How many foods in order to give enough for next time Location: Churches, community centers, school (pick-up drop-o kids). They can just walk down to the street to grab food and leave. Audience: 15% homeless. 85% Family with children are mainly need help. & Senior. Duration: Once a week. During Pick-up: People can pick up whatever food by themselves. (Give people respect)
Identity check: They just straight reach us out. Identify neighborhood. Looking data. But the most time people just raise hands up and said “I am hungry”. We don’t do background check. No report to government. Make sure they can still alive. Safety Check: Every food picks by hands. Mob the floor every day. Clean it very consistently. The cleanest food bank nearby. Target: Recording to us that We have to be efficient, very clean, to be very honest, to hard every day. 96% goes right to the program. Charity navigator give people full stars for us. Always top of list. Not give them bad food to feed them, but health food keeps them strong. Facts: The reason that not sale: bruise, too big, too small. 15% for homeless 85% for people don’t have enough money even though they already work for two/three jobs. People can’t cut half of rent or Electricity fee, so they have to cut the food off. They may be skipping lunch or dinner to avoid the cost. 40,000 volunteer 2017. Need more people volunteer.
Solve problem: We create a menu for them to do nutrition & cooking. Distribute food and send out to the community. (260 Pantry) Doctor give advice patient to see a clinic and eat certain things. Hypertension or obesity. Teach them how to eat well. nutrition. Cook. Restriction for pick-up food: Sometime have a sign. Or told by volunteer. Certain number of food depends on inventory Propagandize: Word of mouth. Go to elementary school to teach them how to cook food. Right in the quad in university and give fresh products. (College Hunger) Pain points: People have to cut meal to survival in the town. Biggest issue/problem is you should be embarrassed to come and pick-up food. We are don’t have a great system and we don’t ask a lot of question. We believe there is way more people that really need our support. Not enough place to set pantry.
Secondary Research
In 2012, NRDC published a groundbreaking report that revealed that up to 40 percent of food in the United States goes uneaten. That is on average 400 pounds of food per person every year. Not only is that irresponsible—it’s expensive. Growing, processing, transporting, and disposing that uneaten food has an annual estimated cost of $218 billion, costing a household of four an average of $1,800 annually. https://www.nrdc.org/resources/wasted-how-america-losing-40-percent-its-food-farm-fork-landfill How does food waste affect other industries. https://www.nrdc.org/resources/food-matters-what-we-waste-and-how-we-can-expand-amount-food-we-rescue In the United States, about 30 to 40 percent of all food is not eaten. About 95 percent of that wasted food, 38 million tons in 2014, ends up in landfills or incinerators, where it produces methane, a gas that is one of the most potent contributors to climate change. https://www.nrdc.org/resources/national-call-action-10-strategies-achieving-us-food-waste-reduction-goals National Call to Action! 10 Strategies for Achieving U.S. Food Waste Reduction Goals http://www.sustainabletable.org/5664/food-waste An estimated 43 billion pounds of food were wasted in US retail stores in 2008.29 This is particularly disconcerting given that in 2013, 14.3 percent of American households were food insecure.30 Most of the loss in retail operations is in perishables including baked goods, produce, meat, seafood and prepared meals.31 The USDA estimates that supermarkets lose $15 billion annually in unsold fruit and vegetables alone.32 Unfortunately, wasteful practices in the retail industry are often viewed as good business strategies. Some of the main drivers for food loss at retail stores include: overstocked product displays, expectation of cosmetic perfection, oversized packages, the availability of prepared food until closing, expired "sell by" dates, damaged goods, outdated seasonal items, over purchasing of unpopular foods and low staffing.33 Currently, only 10 percent of edible wasted food is recovered each year in the US.34 Barriers to recovering food are liability concerns, distribution and storage logistics, and funds needed for gleaning, collecting, packaging and distribution. The Good Samaritan Food Donation Act, signed into law in 1996, provides legal liability protection for food donors and recipients and tax benefits for participating businesses. However, awareness about this law and trust in the protections it offers remains low.35 https://en.wikipedia.org/wiki/Food_waste the defination of the food waste problem Generally, food loss or food waste is food that is pooduring any of the four stages of the food supply chain: (1) growers, (2) processors, (3) retailers, and (4) consumers. https://www.conserve-energy-future.com/causes-effects-solutions-food-waste.php
Farm Getting the crop out of the field is the expensive part https://www.huffingtonpost.com/nancy-creamer/introducing-farm-level-lo_b_13941104.html
https://www.wikiwand.com/en/Agricultural_value_chain Agricultural value chain
Errors in industrial processing and keeping up with food safety policies biggest driving factor for food wastage is the protocol on food safety.The food safety protocols give no room for error in industrial processing or any other compromise that diminish quality of the final food products. As such, the confusions and errors during industrial processing of food mean that all food items that don’t meet the set standards are wasted. Food processing companies have to comply with high food safety regulations and must thus establish no error margins. In complying with the food safety policies, the companies in the sector end up creating waste as any small error means the food will be rejected even if it’s simply due to imperfection in appearance or shape. Overcooking, c, packaging defects, trial runs, and wrong sizes and weights are some of the aspects resulting in imperfection and the eventual rejection of the foods.
Managerial, financial and technical constrain The wastage takes place because of the constraints to do with lack proper management, inadequate finances, and technical difficulties in the lines of harvesting methods, storage and cooling problems in adverse weather conditions, processing, packaging, infrastructure, and marketing systems.
Supermarket/Wholesale http://theplate.nationalgeographic.com/2016/05/20/sell-by-date-labels-confuse-customers-increase-food-waste/ “Sell By” Date Labels Confuse Customers, Increase Food Waste http://www.sustainabletable.org/5664/food-waste An estimated 43 billion pounds of food were wasted in US retail stores in 2008.29 This is particularly disconcerting given that in 2013, 14.3 percent of American households were food insecure.30 Most of the loss in retail operations is in perishables including baked goods, produce, meat, seafood and prepared meals.31 The USDA estimates that supermarkets lose $15 billion annually in unsold fruit and vegetables alone.32 Unfortunately, wasteful practices in the retail industry are often viewed as good business strategies. Some of the main drivers for food loss at retail stores include: overstocked product displays, expectation of cosmetic perfection, oversized packages, the availability of prepared food until closing, expired "sell by" dates, damaged goods, outdated seasonal items, over purchasing of unpopular foods and low staffing.33 Currently, only 10 percent of edible wasted food is recovered each year in the US.34 Barriers to recovering food are liability concerns, distribution and storage logistics, and funds needed for gleaning, collecting, packaging and distribution. The Good Samaritan Food Donation Act, signed into law in 1996, provides legal liability protection for food donors and recipients and tax benefits for participating businesses. However, awareness about this law and trust in the protections it offers remains low.35 Details of the food waste
Topic : Farm and supermarket food waste ( production process)
Aftereffect and the attribution for the wasted food. https://www.huffingtonpost.com/nancy-creamer/introducing-farm-level-lo_b_13941104.html The bill also includes $1 million for food banks to expand their refrigerated storage and transport capacity. Meanwhile, New York lawmakers already have approved a food waste measure long sought by farmers and anti-hunger activists: a tax credit for farmers who donate unharvested food to food banks. The credit will reimburse farmers for a quarter of the wholesale cost of their contributions, up to $5,000 a year. Vermont, the least populous of the five, began phasing in its organic waste ban in 2014, applying it to businesses that produced more than 104 tons of organic waste a year. In 2020, when the law will apply to all Vermont businesses and residents, it will be illegal to send any organic waste to landfills. ( How did government intervene the food waste issue).
Cost can be a big factor in donation practices. Getting the crop out of the field is the expensive part. If something reaches the packinghouse that doesn’t have an immediate market destination, many growers are happy to donate highly perishable produce. However, they cannot afford to harvest a crop for the purpose of donation. Additionally, transporting a donation off the farm is often not feasible. （ the disconnection between the farm to donation） https://www.pbs.org/newshour/nation/heres-states-working-curb-food-waste Here’s how states are working to curb food waste
Government part: Hunger harvest (organization) https://www.hungryharvest.net/eliminating-food-waste/ US Environmental Protection Agency https://www.epa.gov/ U.S. Department of Agriculture https://www.usda.gov/
Transportation: Imports by airplane have a substantial impact on global warming pollution. In 2005, the import of fruits, nuts, and vegetables into California by airplane released more than 70,000 tons of CO2, which is equivalent to more than 12,000 cars on the road. https://food-hub.org/files/resources/Food%20Miles.pdf
There have been countless reports on the amount of food lost and wasted during the food production cycle, including reports by the U.S. Department of Agriculture (USDA) and the Food and Agriculture Organization of the United Nations (FAO). However, there is no certainty behind how much is actually lost at each stage of the food supply chain.
Transportation also lends a hand in contributing to the waste produced in the food supply chain. The main culprit behind food loss in this area is through improper storage whilst transporting goods. Grace Communications Foundation state that perishable foods are particularly vulnerable to food loss due to the need for refrigeration and transportation, particularly in developing countries. To add to this, pest infestations in shipping containers as well as food spoilage from sitting too long at loading docks leads to the occurrence of food loss. It is also believed that the main culprit behind food waste during transportation is through the rejection of perishable foods. If another buyer can’t be found, large amounts of food can be thrown out. https://www.rentokil.com/blog/food-waste-what-you-need-to-know/#.Wt5XldPwYWo
Storing Meat: Red meat: Refrigerat: 2-3 days. Freezer: 1-12 monthes. Store meat in the coldest part of the refrigerator. For a longer time: Preferably in vacuum. For a shorter time: Preferably kept ‘aired’ under a piece of cloth. SHORT TIME –AIRY LONG TIME – VACUUM Buyers : https://www.cips.org/supply-management/opinion/2015/october/five-things-i-learnt-from-12-years-as-a-supermarket-buyer/ https://corporate.target.com/about/suppliers Suppliers
Consumer https://pilotonline.com/article_b4745f88-d6c6-5fc1-b587-ef0657d3025c.html On an average day, an average American wasted a little less than a pound of food (422 grams, to be exact). That represented a dietary loss of more than 800 calories per person per day. we Americans wasted just over 25 percent of our food between 2007 and 2014. Although we did a decent job of finishing up our nuts and seeds (only 12 percent wasted) and potatoes (about 16 percent wasted), we were not as careful with seafood (nearly 35 percent wasted), whole fruit (almost 33 percent wasted) and soups (30 percent wasted). Americans even wasted 23 percent of our bacon, 26 percent of our grain-based desserts (think cookies, cakes and brownies), and 29 percent of our salty snacks. Each year, just short of 4.2 trillion gallons of water were used to produce all this uneaten food. That includes nearly 1.3 trillion gallons of water to grow uneaten fruits and 1 trillion gallons of water to grow uneaten vegetables. In addition, farmers used 1.8 billion pounds of nitrogen fertilizer (which affects marine and terrestrial ecosystems), 1.5 billion pounds of phosphorus fertilizer (which can feed algal blooms that are dangerous to fish) and 2.3 billion pounds of potassium-containing potash fertilizer annually to grow these wasted crops. They also applied nearly 780 million pounds of pesticide to protect food that never passed our lips. One way to reduce food waste is to buy fewer perishable goods and choose canned or packaged foods that have a longer shelf life. But these items often contain more sodium, saturated fat and added sugar. Label about “sell by,” “use by” and “best before” . https://www.adcouncil.org/Our-Campaigns/Family-Community/Reducing-Food-Waste 21 percent of the food each person buys goes to waste, with the average American family of four spending $1,800 per year on food that they don’t eat and each individual toss about 20 pounds of food per month, adding up to 238 pounds of wasted food a year.
Concept Map
Concept Map
Industry
send to
inappropriate delivery service by
by
Production
deliver to
Retail
to
Processing
Food Wasting
cause
to
Market
Restaurant
by
inappropriate safety protocols
Problem
bring
Consumption
Biodiversity loss Acceleration ofclimate change Wastage of the 1/3 of the world fertile land areas
Resident packaging defects
Economic consequences
inappropriate storage
Waste water
lack of appropriate planning Taste bad Forget to eat
not cooking properly Over-preparing
Over-stocking inappropriate storage unwilling to consume leftovers consumer level, retail, wasted water, energy, fertilizers, cropland, and production costs.
Jie Mi
Acceleration of climate change Wastage 1/3 land “ugly” food
Waste water
improper storage not appropriate planning
Poverty conflicts for
Reason
Bring
Food wasted
Problem
Economic consequences
by
Farmer grower
Farm
Grocery Store
packer
Consumer
donate food to
CalFreshh Government
Teach them to how to eat well
Food Bank support
corporation Word to mouth Different institution
advertise by
Schools Religious Community Local Government Local Health Clinic Local Resident
contact with
Set up booth in public space
Local Community distribute by by
Volunteer Info about: CalFresh Outreach pick up
deliver Food and Vegetable to
kiosk
Students Residents Workers
Journey Map
Journey Map - donate food
Delighted He finds few his He finds few his favorite fruits in favorite fruits in the grocery. the grocery.
cheerful
neutral
unhappy
depressed
He goes to market and start shopping. Lots of food in the shelves run of food
Plan what to buy lots of people in the grocery store.
George just back home and wants cook something, he wants to eat something, but nothing in refrig
He check his refrig out to make sure what kind of food he needs to buy
finish shopping and back home. He starts enjoy his favorite Even though the
follow the instrution, he all his alomst-rotten foods inside of the kiosk, he feels less guilty to buy good amount foods.
fruits looks very tasty, he start miss he starts go to his father plants work, and most lots of mango in time he eat outside the backyrad he relized lots of food he bought that he haven’t get chance to eat, but some of it start have black spot.
suddenly, he remember there is a kiosk few blocks away from his house. The ads said “Donate your food, bright our future.�
he is trying to finish it, but some parts of fruits are start rotten, he has to throw some fruits away.
he saw some people stop by and put some vege. inside. So he decided to try it.
Journey Map - pick up food
Delighted
The staff greeting him ardently
Fine
stress from work
shopping
he decidec to try it out
neutral
unhappy
depressed
He has two jobs in order to feed his family, but he don’t have enough money His kids said he wants to to buy health/good foods eat mango, but it’s too expensive for them. He is busy with work and family, he can only get two meals a day.
His kids said school have a booth that give people free foods in food bank
There is several kinds of vege and fruits, grain, even dairy and meat.
He is so happy about it because his kids and family will able to filling their stomachs.
Tell the news to his friends and family.
Journey Map - donate food
Delighted
(Cheerful) He find mango is on sale which is his son’s favoraite fruit. So he purchase a big box of mango.
Fine
neutral
unhappy
depressed
run of food (unhappy) George just back home and wants to eat something, but there is nothing left except a big bag with rotten apple and moldy tomato in refrig.
Throw food away
(upset) He throw the foods to trash can, and start to think what he wants to eat.
Plan what to buy
(exhaust) He write a list to make sure he will purchase everything he needs when he get of second job.
Food on sale
(Delighted) He feels very satisfied because he use his EBT card to purchase the food. He just needs to pay little bit money for it.
Purchase with EBT
(Questionable) George remember there is a big machine named “Food ATM”, and always have some people around it. Because of name, he want to check it what is Food ATM about it. Struggle about food (Regret) After a week, half of box mango haven’t eat and the peel start turn to black. George regrets that he bought big amount fruits.
Food ATM
(Disburden) He bring his mango and, follows the instructions of the “Food ATM”. Finally, he is able to “save” the food inside of the kiosk. He feels released that he is not waste food this time.
Prototype
Log in/Sign up
Donate Food Donate Food
Back
For Fruit/Vegetables
Next
Back
Next
Donate Food
Donate Food
What kind of foods you want to donate ?
Level of the freshness
Please enter the number below the food Keep Cooling
Fruits Notes
I am not sure
How do we work?
Press the button then the door will be open ! A
Vegetables
Good condition
B Normal condition
C
C
Take your food out then do not forget to close the door.
Eatable condition
keep in normal temperature
Pick up Food
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About us
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Log in/Sign up
The facts of food waste Donate Food
Relieve hunger How do we work?
Just feel hungry Need energy
Pick up Food
40 percent of food in the United States goes uneaten.
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Q W E R T Y U I O P A S D F G H J K L Z X C V B N M , .
Enter
What bring you to here today
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leave some feedbacks Would you like to fill out the survey
Donation process ow Join us Log in/Sign up
Find Food
Ways to Give
Join us
Take Action
Back
Donate Food Donate Food Donate Food What kind of foods you want to donate ? Fruits
Donate Food
Join us
Join us
Back
Back
Choose the Level of Freshness
Next
Enter the number
Please enter the number below the food
A Good condition
A1
Vegetables
B Normal condition
Notes
Press the button then the door will be opened ! Take your food out then do not forget to close the door.
Pick up Food
Fruits
C Accrptable condition
Join us
About us
Target audience define Page
Share
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Q W E R T Y U I O P A S D F G H J K L Z X C V B N M , . 123
Choose the type of food donors want to donate
The donors can choose the freshness of the food they want to donate
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Enter the number showed under the door
Donation process flow Join us
Join us
Join us
Join us Learn more
Next
What did your put in ? Amount
Apples
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Lettuces
2
Broccoli
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Next
Describe Your Food you are almost there!
Iteamʼs name
Bananas
Back Back
Back Back
Back
Describe Your Food All Set! Thank you for helping us with relive hunger
In 2012, NRDC published a groundbreaking report that revealed that up to 40 percent of food in the United States goes uneaten. That is on average 400 pounds of food per person every year. Not only is that irresponsible—itʼs expensive. Growing, processing, transporting, and disposing that uneaten food has an annual estimated cost of $218 billion, costing a household of four an average of $1,800 annually.
You will receive 10 credit from our webiste
I bought these these food on Thursday, they are still fresh !
Would you like an email receipt? Notes:
abcdef@sfmarin.com Please write down a few words to describe the food you put in !
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The facts about food waste
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Q W E R T Y U I O P A S D F G H J K L Succeed! Z X C V B N M , . 123
Receiver process ow Volunteer
Volunteer
Back
Back
Please swipe your EBT card
Volunteer
Enter the number
Succeed!
Please enter the number of the food you want to pick up
You received the food for Mr.Chen Are you prefered to send a thank-you-note to him? Yes
A1
No
Finish
or Enter your EBT card number
Notes Please make sure the door is closed after you take the food out
Would you like to leave some feedbacks
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Enter
Receiver process ow Volunteer
Volunteer
Donate Food
Back
Receiver’s experiene survey
What kind of foods you want to donate ?
1)Is this your first time useing our machine today?
Yes No 2)Could you eat up the food you picked up?
See you next time and enjoy your food
Vegetables
I can eat up the food what I got I am not sure about I can eat up them I cannot eat up the food what I got
Vegetables 3)How satisied are you today ? Fruits
Ecosystem
rescue station
Food runner Food bank
Who
People
Result
Childern
Copia
Wholesale Chain Wholesale Chain Young Adult
Retail store Copia
Grocery shop
Food waste
Delivery Chain
Tracker
Old Adult
Supermarket
Distributor Manufacture
Supply Chain Overcooking
Ambigious label betwen “sell by” and “use by”
fats vitamins
Farmer proteins. carbohydrates
Pollination may fail
fibre
Agriture Water
safety regulations Packaging defects
Ove-purchsed
Green house effect
Catalyst
Soil Seed
Overcooking
What
War
minerals
Collide
Food
Usful way to send Production trails the food
Landfill
Air Pollution
Disease set in
International trade Hunger
Relieve the hunger Ship
Debt
Effect
Important for health
Packing Truck
Damaged Environment
Airplane Vitemans Neigborhood
Packing
Vitemans
House
growing size of refridge
human emotion
Supermarket Grocery chain Charity
human emotion
rescue station
Where
Vietnams Vitemans Malnutrition
rescue station
big size of plate A Balanced Diet
Why
Agriculture
Supply Chain
Delivery Chain
Wholesale Chain
People
Charity
Ground transportation Farmers Manufactures Distributer
Overcooking Production trails Packaging defects Disease set in Pollination may fail
harvesting methods weather conditions processing infrastructure marketing system
surplus
Airplane Packing Ship Packing Truck
cooling methods storage Transpot capacity Sort out
transport safety regulations lacks of technology supports
supermarket Grocery shop Retail store
Ambigious label betwen “sell by” and “use by” Ove-purchsed safety regulations
transport safety regulations Seeking for more money
Young adult Adult Old adult
Donors staff employee employer Food bank
dump the foods the missed relationship between cant finish imperfection in pick up the extra foods from appearance or shape. farmermarket or house
cant eat up the foods foods offcolor ugly looking
low quality of food relieve hunger More job opptunity Business effeciency
relieve hunger
global warming pollution 70,000 tons of CO2 People green house gases People dont like to see empty space when comes to food the size of dinner plate is growing the size of refrigerator is growing
Food waste during the Agricultural value chain Production
Supply
Delivery
Wholesale
Consumer level
Rescue station
farm-level food waste
Biologist Who
Landowner Government
Lack of scientific support What
waste land Low effeciency of farming
farming restrciton Why
Effect
No attention to the farming restrciton
No attention to the farming restrciton
Farmers Manufactures Distributer
Overcooking Production trails Packaging defects Disease set in Pollination may fail
harvesting methods weather conditions processing infrastructure marketing system
surplus
Airplane Packing Ship Packing Truck Ground transportation
cooling methods storage Transpot capacity Sort out
transport safety regulations lacks of technology supports
global warming pollution 70,000 tons of CO2
supermarket
Young adult
Grocery shop
Adult
Retail store
Old adult
Ambigious label betwen “sell by” and “use by” Ove-purchsed safety regulations
transport safety regulations Seeking for more money
green house gases
Donors staff employee employer Food bank
dump the foods the missed relationship between cant finish imperfection in pick up the extra foods from appearance or shape. farmermarket or house
cant eat up the foods foods offcolor ugly looking
low quality of food relieve hunger More job opptunity Business effeciency
the size of dinner plate is growing
Market dont like to see empty space the size of refrigerator is growing
relieve hunger